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🍲 Marbled Beetroot Soup

180 kcal · 30 min · 4 servings

Ingredients

• onions, red 1 pc.
• apples, red 1 pc.
• beetroot, pre-cooked 400 g
• oil 2 tbsp
• vegetable broth 600 ml
• salt pinch
• pepper, black ground pinch
• chives, fresh 10 g
• whipping cream 200 ml
• cream horseradish 1 tbsp

Instructions

1. 1. Cut the onion in half, peel, and chop into coarse cubes. Peel the apple, cut in half, remove the core, and chop into coarse cubes as well. Drain the beetroot and cut into pieces.
2. 2. Heat the oil in a pot over medium heat and sauté the onion with the apple for about 3 minutes. Add the beetroot and deglaze with broth. Season with salt and pepper and simmer covered for about 10 minutes. Then puree everything finely.
3. 3. In the meantime, wash the chives, shake off excess water, and cut into fine rings. In another pot, warm the cream over low heat and season with salt, pepper, and cream horseradish to taste.
4. 4. Serve the beetroot soup evenly in bowls. Carefully add the cream and swirl a pattern into the soup if desired. Garnish with chives and serve. Enjoy your meal!

Nutrition per serving

• kcal: 180
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 24 g